Vegetable Beef Barley Soup |
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Prep Time: 45 Minutes Cook Time: 420 Minutes |
Ready In: 465 Minutes Servings: 8 |
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The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri Ingredients:
1 teaspoon seasoned salt |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1-1/2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
3 cups water |
3 medium potatoes, peeled and diced |
1 cup sliced fresh carrots |
1 cup chopped celery |
1/2 cup chopped onion |
1 teaspoon beef bouillon granules |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8-1/2 ounces) peas, drained |
1 cup tomato juice |
3/4 cup medium pearl barley |
1/2 teaspoon salt |
Directions:
1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain.
2. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender. Yield: 8 servings (2-3/4 quarts).
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